Hi- I normally only offer 6, 8 and 9 inch cakes in 4 layers and do my larger cakes in 3 layers. This is because in the past I've had trouble with the larger layers being too thin to flip out sucessfully (without breaking).
Maybe I just had bad luck. Someone requested a 4 layer 12 inch cake and I was wondering if any of you do this. I don't torte, I just bake each layer separately. If any of you do this too, how much batter in each pan? Maybe I'll stick to 3 layers.
What if you refridgerated the cakes (or froze them) before layering them together. That might help.
The 2in x 12in pans need 7 1/2 cups of batter to make a nice deep 2in layer. Maybe you've underfilled your pans before? Hope that helps!
I line and collar my pans and they come out with no problems.
I think I should have worded things differently. I guess I can flip them out without sticking...but when its time to assemble the cakes, I usually have more trouble with larger (thinner) layers--issues with breaking, etc. I don't have this problem with large layers that are thicker--which is why I usu. do 3 thicker layers rather than 4 thinner....
But this client would like 3 layers of filling... do you all do 4 layer cakes?
Yes, I do, but I start with 2 layers of cake that are 2in deep and then cut those in half. To get them off/on each other without breaking I use a thin cakeboard and slide it between the 2 torted layers, fill the lower layer and then slide the top part back off the cake board onto the filled layer (holding the board fairly close). I've never had a problem with breaking when I do that. Might be worth a try!
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